This photo pretty much sums up fall for me - leggings, pumpkins, glitter Toms. If Toms and/or Uggs aren't acceptable anymore please mark me on the list of people who just don't care!
I don't love fall the way I do spring and summer, although I do go cra-zay over Halloween! Rockford Peaches (from A League of Their Own) for life.
It's getting cooler here in Seattle after a very delayed start to fall. It was really nice to have the warm-ish and dry weather stick around, although those days are now over. It's rain and scarves again welcoming us back to fall. Alas, there are PUMPKINS. Pumpkin spice lattes, jack-o-lanterns, and patches filled with ones for picking.
There are also Great Pumpkin Muffins with Cream Cheese and Chocolate Chips to enjoy! Oh yes I did.
Great Pumpkin Muffins with Cream Cheese and Chocolate Chips
Makes 2 dozen muffins
Print this recipe
Cream Cheese Filling
8 oz of room temperature cream cheese
1 cup of powdered sugar
1 teaspoon of ground cinnamon
2 1/4 cups of whole wheat flour
[or 1 1/2 cups whole wheat flour and 3/4 cups of coconut flour, it makes the muffins much lighter]
1 teaspoon of ground cinnamon
1/2 of a teaspoon of ground ginger
1/4 of a teaspoon of nutmeg
1 teaspoon of baking soda
1/2 of a teaspoon of salt
1 cup of pumpkin puree
1 1/2 cups of sugar
1/2 cup of canola oil
1/2 cup of chocolate chips
Line two muffin tins with paper wrappers and preheat the oven to 375 degrees F.
Begin with the cream cheese filling. Combine the cream cheese, powdered sugar, and cinnamon (1 teaspoon) in the bowl of a mixer and beat until smooth. Refrigerate until needed. Don't forget to taste it, just to make sure it's satisfactory!
Up next is the batter for the muffins, you'll need two large bowls. In one bowl combine the flour(s), cinnamon (1 teaspoon), ginger, nutmeg, baking soda, and salt. Whisk to combine.
In the other bowl, combine the pumpkin, eggs, sugar, and oil. Stir to combine.
Add the pumpkin mixture to the flour mixture.
Stir gently until the batter is combined and moist. Add the chocolate chips and stir gently to incorporate.
Use a scoop to fill each muffin paper about halfway with pumpkin-y chocolate-y dough.
Top that goodness with greatness - cream cheese filling.
Top the whole delicious pile with the remaining dough.
Finally, put those little muffins into your preheated oven for 22 - 25 minutes. Of course, test the doneness with a toothpick. If you pull a toothpick out and it's dry, they're good to go! If it's wet or crumby, give it a few more minutes.
Two different friends of mine told me that these are the best muffins they've ever had! Honestly I have to agree with them. They're dense, studded with chocolate chips, and full of pumpkin without it being overpowering. The cream cheese filling is decadent and takes each bite to a whole new level. These great pumpkin muffins feel like something that you'd get at a fancy coffee shop or in a restaurant.
They're a perfect fall snack, breakfast, or dessert. We ate them at work chilled and at room temperature - both are good!
I hope you're enjoying all of your favorite things about fall this year. We're gearing up for a trip to Disney World before the full holiday madness of December.
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